Cajun Jambalaya pasta combines chicken, shrimp, and fresh veggies with a blend of spices and tender linguine. Enjoy some for dinner tonight!
Everyone’s got that one meal that they can’t resist ordering at their favorite restaurant. If yours is Cajun Jambalaya Pasta from The Cheesecake Factory, now you can recreate it at home for a fraction of the cost!
I’ve got several more copycat recipes from that giant menu that you’re sure to love! Bang Bang Shrimp and Avocado Egg Rolls are the perfect party appetizer, while my Chicken Madeira is even better than the original.
Cajun Jambalaya Pasta – Ingredient Notes
- Linguine – Fettuccine or penne would work just as well with this dish. You could even substitute rice for the noodles if you would like. I recommend jasmine or arborio rice.
- Chicken – Tenders are easier to cube quickly, but feel free to use boneless, skinless breast or thigh meat instead.
- Shrimp – Use fresh or frozen and be sure to remove the tails before adding them to the pan. Frozen shellfish will need to be thawed first, so transfer those to the refrigerator the night before.
- Bell peppers – This dish looks lovely with a variety of colors, so include one of each of your favorites.
This jambalaya pasta recipe is typically served as the main dish and is very filling on its own.
Helpful Tips and Tricks
- Not spicy enough? Simply increase the amount of Cajun seasoning! I would recommend tasting first before making adjustments, especially when serving to guests.
- Toss the ingredients together. If your skillet is large enough, you can add the drained noodles right in with the meat and veggies at the end. Add a splash or two of reserved pasta water as needed for moisture.
- Make it creamy. Stir in 2-4 ounces of cream cheese just before serving. As it melts, it will create a delicious sauce to coat the linguine.
- Storing leftovers: Transfer any remaining Cajun jambalaya pasta to a sealed container and refrigerate for 2 to 4 days. Reheat on the stove or in the microwave until warmed through.
How To Peel and Devein Shrimp
First, remove all of the shells and discard them. Gently slice along the curve of the shellfish, then use the tip of the knife to lift out the vein.
Pull the entire vein out with your fingers or a pair of kitchen tweezers. Once you have deveined all of the shrimp, rinse them under cool water and pat dry.
FAQ – Common Questions
What does “julienned” mean?
This is a culinary term meaning sliced into thin strips.
How long does it take shrimp to cook?
It should take about 4 to 6 minutes total. The shellfish will change from translucent to opaque and be white and pink in color.
Can I make this jambalaya pasta recipe ahead of time?
Sure! I recommend making linguine fresh, but everything else can be prepared up to a day in advance. Keep in the refrigerator and reheat while you boil the noodles.
With love from our simple kitchen to yours.
Get Free Recipes Sent to Your Email
Cajun Jambalaya Pasta (Cheesecake Factory)
- 1 pound boneless, skinless chicken tenders, cut into bite-size cubes
- 2 1/2 tablespoons cajun spice seasoning, divided
- 1 1/2 cup bell peppers, (red, yellow, and orange) julienned, divided
- 1/2 cup red onion, julienned
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/2 pound large raw shrimp, (thawed, peeled, deveined, and tails removed)
- 3/4 cup chicken stock
- 3 roma tomatoes, diced
- fresh chopped parsley
- Cajun seasoning, to taste
- Boil water in a medium pot over high heat. Cook linguine as directed on the package. Remove from heat and drain.
- Meanwhile, in a large bowl, combine chicken pieces, 2 tablespoons of cajun seasoning, ½ cup of the sliced peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with the seasonings.
- In a large skillet, heat olive oil on medium high heat. Add the chicken and vegetable mixture to the pan. Cook until the chicken is no longer pink.
- Season shrimp with ½ tablespoons of cajun seasoning. Stir the shrimp into the skillet and cook for 3-4 minutes.
- Turn heat to medium and add chicken stock, remaining peppers, and diced tomatoes to the pan. Continue to cook until shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
- Transfer pasta to a serving plate or pasta bowl and top with cajun jambalaya. Garnish with chopped parsley and serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.